I’m excited for your results! You can save the marinade and place it in a sauce pan and cook it and concentrate it to use as a serving drizzle or dipping sauce. Just make sure you bring it to a gentle boil and kill off any raw juices. Add water if the marinade becomes too thick or intense in flavor and right at the end, drip a little honey into the sauce to balance the savory sweet profile to your liking. PM me if you have any questions. I’m WFH tomorrow to clear my brain some from a very busy two weeks of the Caldor fire out here.I haven’t decided yet for Monday, steak or tri-tip, but I’m making your (our secret) recipe for Char Sui pork on the grill tomorrow. It’s marinating in the fridge now.
I’m betting you’ll elevate that and do more. Gots a feeling so.Not sure. Maybe ribs.
I posted the recipe I’m using in the recipe section. I would very much like you to post your recipe.Mark, I have a chili recipe I have been dying to share, but thought it was to early. What do you think?
That’s a good price and some good eating. Enjoy️Got to the store and headed to the meat department. I found the St Louis style ribs had dropped from 7.99 a lb to 2.99 a lb so guess what will be on the smoker tomorrow. Yep that's right RIBS.
I took out a pack of frozen pork the other day that was supposed to be chunked butt. But I discovered a few minutes ago that I defrosted a single rack of ribs. Doh! Looks like one rack of ribs, burgers and some dogs for dinner tonight. And maybe a grilled seafood spread tomorrow of scallops, shrimps and lobster tails.By took out a 5 pound boneless chuck roast I mean call the MRS and have her take it out of the freezer for me.
Well, I was going to go hunt for recipes, but that's like hunting at the zooDan, have you ever checked out this site?
Rub, Marinade, Brine, Mop & Sauce Recipes
Dry and wet rubs, basting and finishing sauces, glazes, mops, marinades, flavor brines, and injection solutions.tvwbb.com